Maryland Crab Cakes

Maryland Crab Cakes are heavy on lump crabmeat, not filler, and have great flavor thanks to a touch of Old Bay seasoning.

Why Make This Recipe? • Heavy on the crab • Tasty sauce • Good for make-ahead • Can be an appetizer or main course

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Ingredients for Sauce: mayonnaise, dijon mustard, whole-grain mustard, parsley, lemon juice, and sriracha.

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Whisk together ingredients for sauce, and refrigerate until ready to serve.

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Ingredients for Crab Cakes: crabmeat, mayonnaise, dijon mustard, whole-grain mustard, parsley, lemon juice, panko breadcrumbs, Worcestershire sauce, egg yolk, and olive oil.

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Rinse crabmeat. Squeeze dry gently, removing any small pieces of shell, and set aside.

Combine all ingredients except crabmeat in a large bowl and stir well.

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Gently fold in crabmeat.

Use your hands to form 8 crab cakes.

Heat oil in a nonstick skillet, and sauté crab cakes on each side until browned.

Garnish with parsley and lemon, and serve with dijonnaise sauce!

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